Heavenly thin and silky crepes spread with strawberry jam, rolled up and dusted with powdered sugar. Oh how we loved to hear that we were going to have Hungarian Tomato Soup! That meant Palacsinta with strawberry Jam for dessert. We always ate the two dishes together.

Regards, June Meyer.

• 4 whole eggs
• 2 cups milk
• 2 tsp. sugar
• 2 cups sifted flour
• Butter

Mix flour, salt and sugar.
Combine well beaten eggs and milk.
Add egg and milk gradually to flour mixture, beating to a thin smooth batter.
Let batter sit for 1/2 hour. This gets rid of the raw flour taste.
Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides.
Continue this until batter is used up. As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar. These can be made ahead of time and reheated in a slow oven for a few minutes. You can also serve crepes with a dollop of sour cream.

Serves 4 to 6.